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We The Chefs Taste the stories of love, laughter and life with authentic cuisines ,prepared by home chefs to make

THE FLAVOURS OF CHANDNI CHOWK, NOW AT YOUR TABLE.We promised you a taste of Delhi 6. Here it is.From dahi bhalla, papdi ...
28/09/2026

THE FLAVOURS OF CHANDNI CHOWK, NOW AT YOUR TABLE.

We promised you a taste of Delhi 6. Here it is.

From dahi bhalla, papdi chaat and tikkis to nalli nihari, chicken changezi and biryanis, followed by sweet classics like shahi tukda and sikora phirni. The Delhi 6 Menu by We The Chefs brings together the flavours, nostalgia and character of one of Delhi’s most loved food destinations.

Curated by Chef Md. Aslam, this is our way of making it easier for you to savour the joys of Chandni Chowk.

No long commute. No crowded lanes. Just a table filled with the culinary gems that make Delhi 6 a foodie paradise.

The Delhi 6 Menu is here.
Only at We The Chefs. Call us at +91 88009 88490 to find out you can have your share of Delhi 6.



[Chandini Chowk, purani delhi, Lal quila, foods of old Delhi, mughlai food, food of old Delhi, street food of old dilli]

LET'S RAISE A CHEER FOR CHAI!They call it chai latte, we, who have taught the world how to transform tea with milk and s...
21/09/2026

LET'S RAISE A CHEER FOR CHAI!

They call it chai latte, we, who have taught the world how to transform tea with milk and sugar, have different names for the brew.

Masala Chai

Cutting Chai

Kulhad Wali Chai

Irani Chai

At WTC, our ginger-flavoured adrak chai served with whole wheat cookies is the most popular.

It's just that pick-me-up you'd need to sit through an endless corporate meeting, or after a WTC-curated meal served at your friend's place.

Wake up with chai.

Go to sleep after having chai.

19/09/2026

ANYONE FOR SIKKIMESE COFFEE?

When one mentions Sikkim, the names that come to mind at once are Danny Denzongpa, Bhaichung Bhutia and Danberg b**r (from Danny's Yuksom Brewery). But Sikkimese coffee? Yes, one has heard about the Himalayan state's lone tea estate - Temi - but coffee? No way!

We were convinced only after we were served Sikkim Coffee, a single-estate, 100% Arabica medium roast, by the Slow Pour Collective at the We The Chefs House in Gurgaon. When paired with a Sikkimese meal curated by Binita Chamling of Nimtho, along with coffees from Nepal and Nagaland, it became clear that our homegrown coffee scene is constantly evolving, opening up possibilities of more discoveries.

Binita pointed to global warming as the driver of coffee cultivation in the Himalayan regions. As these areas warm up, slowly but relentlessly, they become more hospitable to coffee cultivation.

The curated lunch, too, was a showcase of the depth of Sikkimese cuisine beyond momo and thukpa, thanks to the diversity of the state's sparse population of 700,000. It is this lesser- told story that we unfold in this episode of Plated Stories as we go on an epicurean journey with Binita and the Slow Pour Collective across the kitchens of Sikkim, and decode the cuisine, one cup and one plate at a time.

Subscribe to our YouTube channel for more stories about food and culture, and the people who keep the nation’s culinary traditions alive.



[Sikkimese food, sikkim momo, momo, thukpa, sel roti, himalaya, himalayan food, himalayan]

17/09/2026

A BABY SHOWER, MADE MEMORABLE WITH WTC
From bringing their vision to life to taking care of every little detail on the day, We The Curators and We The Chefs was there to make this baby shower a celebration to remember.

Here’s what the couple had to say about their experience with us-

“Thank you so much, Vishal, and the entire team, for making this little beginning of ours such a huge success. ❤️

The way you all delivered was truly beyond anything we could have expected or imagined. From the decor - right from the tables to the beautiful background flex - every little detail was so thoughtfully done and came together perfectly.

And Sonal, a very special thank you to you. ❤️ The personal touch you brought to the entire experience, being there for every little thing, constantly reassuring us and keeping us calm, and making sure that every single guest had the best experience - it was truly admirable.

What made us even happier was hearing everyone not only praise the food, but also the team behind it. Your entire team was so hardworking, warm and attentive throughout, and it genuinely showed.

You guys don’t just organise an event- you create an entire experience, and that is what makes you so special. ✨

Thank you once again for making such an important and beautiful day for us even more memorable. We’re truly grateful and are already looking forward to celebrating many more occasions with you! 😍❤️”

DM us to plan your baby shower celebrations.

WELCOMING THE VIGHNAHARTA WITH WTCGuess what we at We The Chefs and We The Curators have been busy with? Helping familie...
16/09/2026

WELCOMING THE VIGHNAHARTA WITH WTC

Guess what we at We The Chefs and We The Curators have been busy with? Helping families and companies give a befitting welcome to the Vignaharta (Destroyer of Obstacles) on Ganesh Chaturthi and setting the tone for the celebrations that will officially end with the Visarjan on September 25, or the Anant Chaturdashi day.

From the tasteful flower decorations to the tasty modaks (21 of them - no less) and wholesome vegetarian food, we have every little detail planned for you. And our menu, in keeping with the spirit of the Age of Gen Z, is deliciously different.

For starters, we have Papdi Chaat, melt-in-the-mouth Dahi Ke Kebab, Creamy Panner Tikka and our signature Chipotle and Cheese Sliders. And the mains are a mix of popular favourites - Dal Dhaba Style, Trio of Lachha Paranthas, Matar Pulao and Mint Raita - together with Macaroni Salad and a hearty Penne Pasta Alfredo. For a sweet ending, you could choose between a Phirni and a Dark Chocolate Mousse pepped up with Sea Salt, or better still, have both! Of course, you must also check out our Vada Pav, Pav Bhaji and Misal Pav. The good news is that we have as many menu options as you could possibly fancy.

Call us at +91 88009 88490 to make your Ganesh Puja hassle-free. After all, We The Curators and We The Chefs is your One Stop Solution Provider. Give Bappa the royal treat he deserves!

14/09/2026

GANAPATI BAPPA MORIYA: Like in all years, Ganesh Chaturthi, which falls on today this year, is a celebration of the birth of Lord Ganesha, the genial God of Good Fortune and Prosperity.

Traditionally celebrated at home by people, mainly across Maharashtra, it was the nationalist hero, Lokmanya Bal Gangadhar Tilak, who organised the first-ever Sarvajanik Ganeshotsav in 1893 to unite people across caste and community divides, and also to arouse the spirit of nationalism. Since then, Ganesh Chaturthi has not only become the most important date on the calendar of all Maharashtrians, but also gained immense popularity across India.

The delicious dumpling, modak, has become synonymous with Ganesh Chaturthi festivities. What is the connection between Lord Ganesha and modaks? And what is the significance of 21, which is the number of modaks served to our beloved elephant-headed God?

Nish*t Dalal, satellite engineer-turned-chef-operator of the cloud kitchen Bombay Boys answers these questions in an interview that also encompasses the popular items from the Maharashtrian table, from vada pav to Kolhapuri Mutton, from the fiery thecha to the sweet and aromatic goda masala.



[Modaks, Ganesh Chaturthi, Maharashtra, Ganesh Puja, Festive foods, Festivals of India, Indian Food, 21 Modaks]

12/09/2026

GETTING LORD GANESHA'S MODAK TREAT READY: In this festive episode of Plated Stories, We The Chefs sits down with space engineer and chef Nish*t Dalal, the man behind Bombay Boy, a café bringing the flavours and energy of Mumbai’s vibrant street food culture to Delhi.

As Ganesh Chaturthi approaches, Nish*t gets a platter of modaks ready for our beloved God of Good Fortune and explains how these delicious dumplings are made and why we serve them in portions of 21. Talking about modaks, Nish*t shares his memories of celebrating Ganesh Chaturthi in Mumbai.

From the significance of modaks during Ganesh Chaturthi and the growing popularity of the celebration in Delhi, his adopted home city, Nish*t explores how a simple sweet can carry so much tradition, nostalgia and regional identity.

And what better way to end a conversation about modaks than by polishing off a platter?

Subscribe to our YouTube channel for more stories about food and culture, and the people who keep the nation’s culinary traditions alive.

Maharashtrianfood IndianFood FoodCulture

11/09/2026

MAKE YOUR SPECIALITY COFFEE SUPER SPECIAL WITH GOURMET INDIAN REGIONAL FOOD: We have seen food being paired with w**e or wh**ky, but what about coffee? At We The Chefs, we are all about pushing the envelope of experiential dining, so we aligned with the Slow Pour Collective to first pair Binita Chamling's distinctive Sikkimese cuisine with coffees from Nepal, Nagaland and of course, Sikkim.

Did anyone ever tell you that these regions also had their speciality coffees? Well, that is exactly what Slow Pour Collective is all about. They celebrate the joy of discovery, which is exactly what We The Chefs does day after day.

Our next stop is The Palm Springs residents' club, where We The Chefs will present Kartikeya Sihha's five-course Tiffin with Kaapi from Slow Pour Collective. So, as we will move from Mangalore Buns to Kizhi Parotta and Salna, Aksh*t, Slow Pour Collective's 'coffee scientist' will take us on a guided tour across Coorg and Chikmagalur, the heart of Karnataka's 'kaapi country', introducing us the beans and brews of the storied Ratnagiri, Thaikappa family and Venkids estates.

As Nupur Jain of Slow Pour Collective explains in the video each cup of coffee comes with a special story. Join this odyssey of discovery with We The Chefs and Kartikeya Sinha at The Palm Springs residents' club on Saturday, September 12, 11 a.m. onwards.



[Dining experience, weekend brunch, coffee paired meals, coffee pairing with food, coffee paired experiences, coffee, speciality coffee, chef's table, weekend events, tiffin and kaapi, south indian cuisine, south indian cuisine pairing]

07/09/2026

Waking up to the sound of my blender whirring is my kind of morning alarm. There’s something about starting the day with a Chia Seed and Banana Smoothie that feels like a hug in a glass—comforting, nourishing, and just what I need to kickstart my day.

Ingredients
1 ripe banana (the spottier, the better for sweetness)
1 tablespoon of chia seeds (they’re tiny but mighty)
1 tablespoon of maple syrup
1 cup of almond milk (or whatever milk you’ve got)
A splash of vanilla extract (because why not?)
A couple of ice cubes (to keep things frosty)

Instructions

Peel the banana and break it into chunks. Pro tip: Freezing the banana overnight gives your smoothie an extra creamy texture.
Toss the banana chunks into your blender.
Add the chia seeds, almond milk, and vanilla extract to the blender. Tip: Letting the chia seeds sit in the milk for 5 minutes before blending helps them plump up, making your smoothie thicker.
Throw in those ice cubes—this is your chance to adjust the thickness to your liking.
Blend on high for about 30 seconds, or until everything is smooth and well combined. Watch for that perfect, pourable consistency.

Mmm, the first sip is always the best—creamy, slightly sweet, with little chia seeds adding a fun texture. Sometimes, I’ll pour it into a bowl and top it with granola and fresh berries for a smoothie bowl twist. Either way, it’s a breakfast win.

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Gurugram
122018

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+918800988490

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